const questions = {
    easy: [
        {
            type: "single",
            question: "腐乳制作中起主要作用的微生物是（  ）",
            options: ["A. 酵母菌", "B. 乳酸菌", "C. 毛霉", "D. 醋酸菌"],
            answer: "C",
            score: 10
        },
        {
            type: "single",
            question: "腐乳制作时，豆腐含水量一般控制在（  ）",
            options: ["A. 20%左右", "B. 40%左右", "C. 70%左右", "D. 90%左右"],
            answer: "C",
            score: 10
        },
        {
            type: "single",
            question: "腐乳制作过程中，卤汤中酒的含量一般控制在（  ）",
            options: ["A. 5%左右", "B. 12%左右", "C. 20%左右", "D. 30%左右"],
            answer: "B",
            score: 10
        },
        {
            type: "single",
            question: "腐乳外部致密的“皮”是由什么形成的（  ）",
            options: ["A. 豆腐自身蛋白质凝固", "B. 毛霉等微生物的菌丝", "C. 人工涂抹的调料", "D. 细菌繁殖产物"],
            answer: "B",
            score: 10
        },
        {
            type: "single",
            question: "腐乳制作过程中，加盐的主要目的是（  ）",
            options: ["A. 调味并析出豆腐中的水分", "B. 为微生物提供营养", "C. 增加豆腐的重量", "D. 促进微生物生长"],
            answer: "A",
            score: 10
        },
        {
            type: "single",
            question: "毛霉在腐乳制作中产生的酶主要是（  ）",
            options: ["A. 淀粉酶和麦芽糖酶", "B. 蛋白酶和脂肪酶", "C. 纤维素酶和果胶酶", "D. 过氧化氢酶和氧化酶"],
            answer: "B",
            score: 10
        },
        {
            type: "single",
            question: "腐乳制作前期发酵的主要任务是（  ）",
            options: ["A. 让豆腐长出毛霉", "B. 加盐腌制", "C. 配制卤汤", "D. 装瓶密封"],
            answer: "A",
            score: 10
        },
        {
            type: "single",
            question: "卤汤中香辛料的主要作用是（  ）",
            options: ["A. 调味和防腐杀菌", "B. 促进毛霉生长", "C. 增加腐乳重量", "D. 提供发酵底物"],
            answer: "A",
            score: 10
        },
        {
            type: "single",
            question: "腐乳发酵过程中，蛋白质被分解成（  ）",
            options: ["A. 葡萄糖和果糖", "B. 甘油和脂肪酸", "C. 氨基酸和小分子肽", "D. 麦芽糖和蔗糖"],
            answer: "C",
            score: 10
        },
        {
            type: "single",
            question: "制作腐乳时，装瓶时需要将瓶口通过酒精灯火焰，目的是（  ）",
            options: ["A. 加热灭菌", "B. 使瓶口变光滑", "C. 去除异味", "D. 防止杂菌污染"],
            answer: "D",
            score: 10
        }
    ],
    medium: [
        {
            type: "judge",
            question: "腐乳表面的“皮”是毛霉的菌丝体，食用时应去除。",
            answer: "✖",
            score: 10
        },
        {
            type: "judge",
            question: "制作腐乳的豆腐含水量若低于50%，则更容易长出毛霉。",
            answer: "✖",
            score: 10
        },
        {
            type: "judge",
            question: "家庭制作腐乳时，可用微波炉短时间加热豆腐，以减少杂菌污染。",
            answer: "✖",
            score: 10
        },
        {
            type: "judge",
            question: "不同香辛料的组合不会影响腐乳的最终风味。",
            answer: "✖",
            score: 10
        },
        {
            type: "judge",
            question: "腐乳发酵过程中，氨基酸含量会随发酵时间延长而持续增加。",
            answer: "✔",
            score: 10
        },
        {
            type: "judge",
            question: "腐乳制作后期发酵主要依赖毛霉继续作用。",
            answer: "✖",
            score: 10
        },
        {
            type: "judge",
            question: "香辛料在腐乳卤汤中能增强风味并防腐。",
            answer: "✔",
            score: 10
        },
        {
            type: "judge",
            question: "豆腐发酵时温度越高，腐乳形成速度一定越快。",
            answer: "✖",
            score: 10
        },
        {
            type: "judge",
            question: "腐乳制作过程中，微生物只产生蛋白酶。",
            answer: "✖",
            score: 10
        },
        {
            type: "judge",
            question: "装瓶密封是腐乳制作防止杂菌污染的关键步骤之一。",
            answer: "✔",
            score: 10
        }
        // 其他一般模式题目...
    ],
    hard: [
        {
            type: "multi",
            question: "腐乳制作中，影响毛霉生长的因素有（  ）",
            options: ["A. 豆腐含水量", "B. 发酵温度", "C. 氧气含量", "D. 盐的用量"],
            answer: ["A","B","C","D"],
            score: 10
        },
        {
            type: "multi",
            question: "腐乳加盐腌制的作用包括（  ）",
            options: ["A. 调节口感", "B. 抑制杂菌", "C. 使豆腐成型", "D. 促进酶活性"],
            answer: ["A","B","C"],
            score: 10
        },
        {
            type: "multi",
            question: "卤汤中酒的作用有（  ）",
            options: ["A. 防腐杀菌", "B. 增添风味", "C. 溶解香辛料", "D. 加速发酵"],
            answer: ["A","B","C"],
            score: 10
        },
        {
            type: "multi",
            question: "腐乳发酵涉及的变化有（  ）",
            options: ["A. 蛋白质降解", "B. 脂肪水解", "C. 产生有机酸", "D. 水分减少"],
            answer: ["A","B","C","D"],
            score: 10
        },
        {
            type: "multi",
            question: "制作优质腐乳的关键有（  ）",
            options: ["A. 选优质豆腐", "B. 精准控温", "C. 合理用香辛料", "D. 无菌操作"],
            answer: ["A","B","C","D"],
            score: 10
        },
        {
            type: "multi",
            question: "可能导致腐乳变质的原因有（  ）",
            options: ["A. 杂菌污染", "B. 酒含量低", "C. 密封不严", "D. 发酵过度"],
            answer: ["A","B","C","D"],
            score: 10
        },
        {
            type: "multi",
            question: "提升腐乳风味的措施有（  ）",
            options: ["A. 用特殊菌种", "B. 创新香辛料配方", "C. 调整发酵时间", "D. 改变卤汤酒精度"],
            answer: ["A","B","C","D"],
            score: 10
        },
        {
            type: "multi",
            question: "在腐乳制作行业，老字号坚持传统工艺，新兴企业引入智能设备提升效率。这体现了（  ）",
            options: ["A. 传承与创新推动产业发展", "B. 企业弘扬敬业、精益精神", "C. 不同企业优势互补促进行业进步", "D. 科技助力传统产业转型升级"],
            answer: ["A","B","C","D"],
            score: 10
        },
        {
            type: "multi",
            question: "腐乳制作是我国传统发酵技术的代表，在其传承发展中，体现了（  ）",
            options: ["A. 对传统技艺的尊重与坚守，传承先辈智慧", "B. 因地制宜创新，结合各地特色改进工艺", "C. 民族文化交流，融合其他民族饮食理念", "D. 文化传承助力乡村振兴，带动地方经济"],
            answer: ["A","B","D"],
            score: 10
        },
        {
            type: "multi",
            question: "腐乳制作产业发展，一些企业注重吸纳周边人员就业，这反映了（  ）",
            options: ["A. 企业积极承担社会责任，促进社会和谐", "B. 传统产业对区域就业的带动作用", "C. 产业发展助力缩小城乡收入差距", "D. 文化传承与经济发展相互促进"],
            answer: ["A","B","C","D"],
            score: 10
        },
        // 其他困难模式题目...
    ]
};